Made by spreading a filling of boiled purslane and olive oil over a long-fermented, thinly rolled dough with a careful technique, this flatbread demands attention when rolling and sealing the edges. Its simple, low-calorie filling makes it a light option for the breakfast table.
Knead the flour, fresh yeast, salt, warm water and olive oil together until you have a smooth dough.
Cover the dough and let it rise at room temperature for 1.5 hours; it should visibly double in size.
Trim and wash the purslane, blanch it in boiling water for 3 minutes, drain, and mix with olive oil and salt.
Roll the risen dough into a thin oval, spread the purslane filling over it, and fold the edges slightly. Bake in an oven preheated to 220°C for 15 minutes, until the edges turn golden.
Do not let the dough ferment somewhere too warm, or the yeast will work too fast and the dough will turn sour. Allergens: contains wheat (gluten).
If you cannot find purslane, spinach works as a substitute; in that case reduce the blanching time to 1 minute, as spinach softens faster.
Admin DadaGastro · verified in test kitchenSemizotlu pide fikrini çok sevdim, hamur bir buçuk saatte güzelce kabardı; kahvaltıda hafif bir seçenek arayanlara öneririm.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.